This easy Paleo Bread recipe tastes great and is made with just 7 nutrient dense ingredients. That’s a good thing because “gluten-free” isn’t necessarily healthy, especially when it comes to bread. That’s why I created a gluten-free paleo bread recipe that’s made of high-protein ingredients that won’t leave you dragging. I’m loving every slice that comes from this new paleo diet friendly bread recipe.
Paleo Bread Recipe
This bread is just a bit lighter and fluffier than my other breads. It has a nice nutty flavor from the flax meal which reminds me a little bit of a whole wheat bread. And, it has a lovely little bit of a sweet buttery taste from the almond flour, which adds an incredibly rich quality to baked goods.
Substitutions for Paleo Bread
I’ve been working on this Paleo Bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Instagram) asking how such and such ingredient substitution will turn out.
Experimenting with Paleo Bread
I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
Paleo Bread
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
- ¼ cup golden flaxmeal
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- 1 tablespoon apple cider vinegar
Instructions
- Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
- Pulse in eggs and vinegar, until combined
- Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 30 minutes
- Cool in the pan for 2 hours
- Serve
Low-Carb Bread
I’ve updated this Paleo Bread recipe to reflect the way we now make it. If you would like to make the original recipe, just add one tablespoon coconut oil and one tablespoon honey. The bread is fantastic either way!
How To Store Paleo Bread
To store this easy Paleo Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
More Easy Paleo Recipes
This gluten-free bread recipe is based on my Bread 2.0. However, this bread does not contain arrowroot so it is a better low-carb bread recipe. Paleo Bread has a fabulous nutrition profile that has more of the healthy protein and fat that we all need! Here are some of my other healthy paleo recipes:
Mazz says
Do you think if I was to grind flax myself it would have the same consistency as the Golden Flax Meal? I can’t wait to try it out. Where did you get your Golden Flax Meal from? not sure if I’ve seen it in our local coles or woolies, next step will be to try my health food store and the organic co-op.
I’m looking forward to it. Ps I will be trialling it in my Thermomix… so will have a play with the cups vs grams and see if I can convert it for other Thermomix users ;) Great Anzac Day Bake-up I think
Di says
Hi Elana Thank so much for such wonderful insite into healthy cooking.
I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good
Thanks so much for the amazing sharing f your info and recipes Di
Laurie says
Cooked this exactly as the recipe stated in the magic pan. The middle would NOT cook through. Anybody know what could have gone wrong? Should I up the temp next time?
Toni says
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
The first loaf I baked in it was seriously tainted with dissolved aluminum – not only did it have a STRONG metallic taste, but parts of the loaf turned pale green. Food with aluminum concentrations strong enough to be seen and tasted, are not safe to eat – I tossed out the loaf, along with the pan.
I’ve left a review about this pan and my experience with it on Amazon’s product page, along with pictures of the toxic green loaf –
http://www.amazon.com/review/R28P6R1NG97S85/ref=cm_cr_rdp_perm?ie=UTF8&ASIN=B001TH8YU6&linkCode=&nodeID=&tag=
I have replaced this pan with a small food-safe Fat Daddio brand anodized aluminum loaf pan that won’t leach aluminum – no more toxic bread.
Sarah Robb says
Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;)
Colie says
When I made the paleo bread I followed your exact recipe, when it was done cooking I smelled an ammonia smell on the bread, but it did not taste like ammonia. How can I prevent the ammonia smell from occurring when I bake this again?
Joni Kovac says
I made both the regular recipe for this bread and the modified paleo, and both were raw in the middle. I baked the second loaf for 40 minutes to try to get it to bake through, but it still had some raw portions in the middle. I know it’s not my oven. The portions that were cooked through taste good though.
Jen says
My son can’t have eggs, so I did MAJOR substitutions, and it still turned out yummy. We usually use flax for eggs, but since this recipe already calls for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3 cup applesauce, 1/4 cup vegetable oil (I used olive), 2 heaping tbsp potato starch, 2 heaping tbsp arrowroot powder. Perhaps because we couldn’t use the eggs, there wasn’t a hard crust, but again, it was still yummy. We have to make do in a no egg diet ;). I also didn’t have the correct size loaf pan, so I used two mini loaf pans and baked them for about 25 minutes. Hope someone sees this who has to eat an egg-free diet :).
Stuart Pierce says
I made version #2 again with a tablespoon of parmesan cheese over the top of the batter — really delightful. I am experimenting with rosemary, thyme, garlic, & basil, but I don’t have the proportions right yet.
Jeannie Weitzel says
I have made the Paleo bread twice now and after 30 minutes on 350 in the Magic loaf pan, the inside is still gooey. Any suggestions?
I love at sea level in Maryland. Does this matter?
I am gettng discouraged.
PS: I made the banana paleo bread and that turned out perfect.
Jeannie Weitzel says
* live, not love at sea level.
Laurie says
I had the same problem Jeannie! I was so very upset since I bought the ‘magic’ pan to avoid this problem! The middle would not cook through no matter how long I left it in the oven :(